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Food Chemistry|April 23, 2013
Development of a regional food composition table for West AfricaBarbara Stadlmayr, U Ruth Charrondière, Barbara Burlingame
Food Chemistry|October 5, 2015
Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)Verena Nowak, Juan Du, U Ruth Charrondière
Journal of the Science of Food and Agriculture|May 2, 2013
Nutrient composition of selected indigenous fruits from sub-Saharan AfricaBarbara Stadlmayr, U Ruth Charrondière, Sandra Eisenwagen, et al.
Journal of Food Composition and Analysis : an Official Publication of the United Nations University, International Network of Food Data Systems|May 7, 2019
Development of the FAO/INFOODS/IZINCG Global Food Composition Database for PhytateSergio Dahdouh, Fernanda Grande, Sarah Nájera Espinosa, et al.
Frontiers in Nutrition|July 5, 2016
Enabled or Disabled: Is the Environment Right for Using Biodiversity to Improve Nutrition?Danny Hunter, Isa Özkan, Daniela Moura de Oliveira Beltrame, et al.
Food Chemistry|April 23, 2013
FAO/INFOODS food composition database for biodiversityU Ruth Charrondière, Barbara Stadlmayr, Doris Rittenschober, et al.
Food Chemistry|October 5, 2015
Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition DatabaseElizabete Wenzel de Menezes, Fernanda Grande, Eliana Bistriche Giuntini, et al.
Frontiers in Nutrition|September 20, 2024
The influence of recipe disaggregation in dietary assessment: results from the national food consumption survey in Saint Kitts and NevisSandra Patricia Crispim, Vanessa Cardozo Mendes Elias, Latoya Matthew-Duncan, et al.
Frontiers in Nutrition|June 20, 2025
Corrigendum: The influence of recipe disaggregation in dietary assessment: results from the national food consumption survey in Saint Kitts and NevisSandra Patricia Crispim, Vanessa Cardozo Mendes Elias, Latoya Matthew-Duncan, et al.
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